Opinion pieces on the foodservice equipment and supplies industry from leaders and laymen from all aspects of the business, including dealers, distributors, design consultants and multi-unit operators.
Selecting the recipient of FE&S' Dealer of the Year award is something we never take lightly. We feel the weight of responsibility to get it right on behalf of everyone involved. For the dealer community, the awards themselves have become a big deal, as much due to the high regard in which past winners are held as anything else. For our advertising partners, it has become an important opportunity to say thank you to the kind of partner that the Dealer of the Year exemplifies. Especially in today's challenging environment, as the forces of change seemingly pressure the traditional supply chain model on every side, the need to recognize and appreciate what represents the ideal industry partner seems particularly relevant.
As a number of publicly traded restaurant chains announce their quarterly earnings. GE Capital Franchise Finance shared a very optimistic outlook about this segment of the foodservice industry.
Although overall retail sales in the U.S. declined 0.4 percent in March, the restaurant and bar segment posted a solid 4.3 percent increase.
The vast majority of Americans dine out regularly — that's what Harris Interactive found in a recent study. Jerry Stiegler reviews those findings as well as many other economic indicators affecting the foodservice business in This Week In Foodservice.
Jerry Stiegler covers the Restaurant Performance Index as well as a host of other economic indicators to provide a snapshot of the economic outlook for foodservice operators.
I was re-reading several past Parting Shot articles written by a variety of industry insiders, including dealers, manufacturers, operators, service agents and consultants. Not surprisingly, this feature consistently ranks among our most widely read sections of the magazine. The wisdom and passion that your peers express on the last page of Foodservice Equipment & Supplies often contains the most thought-provoking ideas that we print each month.
Success is something we all chase. Outside of Monty Brewester, Richard Pryor's character in the hit movie Brewster's Millions, who had to prove he could squander $30 million in a short period of time so he could inherit $300 million, nobody sets out to waste resources. So why are some organizations more successful than others?
As we prepare to celebrate the 50th anniversary of both the Commercial Food Equipment Service Association (CFESA) and Duffy's Equipment Service it struck me just how much the role of the service agent has changed over the past 50 years.
One can say that open kitchens are a trend, thanks in part, to the concept of transparency that fast-casual chains continue to incorporate into their designs. There is not much that you cannot see in a Five Guys or a Chipotle restaurant while ordering or standing in the dining room. Although such casual dining chains as Macaroni Grill and Carrabba's have had open kitchens since their inceptions, I have noticed a larger number of casual dining concepts making their back of the house visible to patrons in the front of the house by showing a lot more of the trials and tribulations of the kitchen operation.
Mergers and acquisitions activities start to show signs of life for suppliers and chains alike as the economy slowly and steadily heads in the right direction.